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Cream Cheese and Salmon in Phyllo

Delicious appetizers with a cream cheese and chive filling topped with salmon ribbons
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: General
Keyword: cream cheese salmon, phyllo cups, salmon in phyllo
Servings: 10


  • 2 sheets phyllo pastry
  • olive oil or butter for brushing the pastry
  • 50 gram smoked salmon ribbons

Cream Cheese Filling

  • 250 gram low fat cream cheese
  • 3 tbsp plain yogurt
  • 3 tbsp chopped chives
  • 1 tiny clove garlic grated (totally optional)
  • pinch of chilli flakes
  • 1 tbsp lemon juice
  • pinch of salt


Phyllo Cups

  • Defrost the Phyllo Pastry. Preheat oven to 180 degrees Celsius. lightly brush each sheet with some melted butter or olive oil
  • Lightly brush each sheet with some melted butter or olive oil
  • Place one sheet on top of the other and cut it in halves
  • Cut the halves into 4 square pieces. You should have 16 squares
  • Brush a muffin pan with some butter or oil. Place three squares of Phyllo in each cup
  • Bake at 180 degrees Celsius for 10-15 minutes until crisp and golden brown. Allow to cool on a wire rack
    Phyllo Cups

Cream Cheese Filling

  • Whip the cream cheese and yogurt until light and fluffy
    Crream Cheese Filling
  • Mix in the chilli flakes, lemon juice, chives, garlic and lemon juice. Add more lemon juice if you prefer it more tangy. Season with a little salt
  • Fill each Phyllo Cup with the Cream Cheese filling, place a piece of salmon ribbon on top and garnish with more chives
  • Serve immediately